While making tarts students check each step of the process with their instructor who takes time to go over the details After a long morning of class the finished tarts will become dessert for the big lunch where students reconvene
While making tarts, students check each step of the process with their instructor, who takes time to go over the details. After a long morning of class, the finished tarts will become dessert for the big lunch where students reconvene.

Chef Demo: Art of the Tart

Chef John Difilippo teaches the technique behind a perfect Pistachio Frangipane and Poached Pear Tart.

It's 7 a.m. at the Culinary Institute of America at Greystone. Chef John Difilippo is in front of his baking and pastry class, explaining the difference between a pie and a tart.

“This is not a pie, it’s a tart,” he tells the students, who are surprisingly alert and maybe even a little hyper for so early in the morning. They lean forward in their seats.

“A tart is more refined than a pie, while a pie is more rustic,” he tells them.

RECIPE

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